Crepes Belle-Hélène

Name: Crepes Belle-Hélène
Total time: 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 cup sugar; 1 vanilla bean, split lengthwise; 2 strips lemon zest, each about 2 1/2 inches by 1/2 inch; 3 large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored; 1 cup flour; 1 1/3 cups milk; 1 large egg; 2 tablespoons butter, melted and slightly cooled; 8 ounces bittersweet or semisweet chocolate, chopped; 1/2 cup strong black coffee or 1 teaspoon instant coffee dissolved in 1/2 cup water; 1/2 cup sugar; 1/2 cup heavy cream; 1 tablespoon Poire William liqueur, optional; 6 scoops high-quality vanilla ice cream; Crystallized violets, optional

By Nigella Lawson

Total Time: 30 minutes
Rating: 4(22)
Comments: Read comments

Featured in: AT MY TABLE; A Marriage of Simplicity and Sophistication

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Ingredients

Yield:6 servings

For the Pears

1cup sugar
1vanilla bean, split lengthwise
2strips lemon zest, each about 2½ inches by ½ inch
3large Bartlett pears or other pears suitable for poaching, peeled, cut in two lengthwise and cored

For the Crepes

1cup flour
1⅓cups milk
1large egg
2tablespoons butter, melted and slightly cooled

For the Chocolate Sauce

8ounces bittersweet or semisweet chocolate, chopped
½cup strong black coffee or 1 teaspoon instant coffee dissolved in ½ cup water
½cup sugar
½cup heavy cream
1tablespoon Poire William liqueur, optional
6scoops high-quality vanilla ice cream
Crystallized violets, optional

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the pears: In a wide saucepan, mix together 1 cup sugar, vanilla bean, lemon zest and 3 cups water. Place over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 5 minutes. Add pear halves and simmer until pears are tender but still keep their shape, about 30 minutes. Transfer pears to a bowl, and set aside. (Vanilla bean may be rinsed, dried and placed in a jar of sugar to make vanilla-scented sugar.)
Step 2
While pears poach, prepare crepes: heat oven to 200 degrees. Mix together the flour, milk and egg until smooth. Transfer to a bowl, and stir in melted butter. Place a nonstick or well-seasoned crepe pan or 8-inch skillet over medium-low heat.
Step 3
Pour a scant ¼ cup batter into center of pan; lift pan and swirl it so batter covers bottom thinly and evenly. Return pan to heat, and allow it to sit until bottom of crepe is lightly browned, about 1 minute. Flip crepe, and cook other side for 30 to 60 seconds. Transfer to a parchment-paper lined baking sheet, and place in oven to keep warm. (Alternatively, crepes may be allowed to cool for reheating later.) Continue with remaining batter, to make a total of at least 6 crepes.
Step 4
Prepare the chocolate sauce: In a small saucepan, combine chocolate, coffee and ½ cup sugar. Place over low heat, stirring occasionally, until chocolate melts. Add cream, return to a bare simmer, and stir until smooth. Stir in liqueur, if using. Pour into a pitcher, and keep warm.
Step 5
To serve: Cut pear halves into thin slices. Arrange crepes on a clean work surface, and cover half of each crepe with pear slices. Fold crepes over to make six semicircles. Use a spatula to transfer crepes to individual serving plates or one large platter. At one side of each semicircle place a scoop of ice cream. Fold other side over to make a fat quarter. Top each quarter with hot chocolate sauce, and garnish with crystallized violets.